Creamy Tomato Basil Soup is great rainy day choice. It’s from Pillsbury.com and I fully admit I am a Pillsbury geek. I judged the first $1 million Bake-Off in 1996 in Dallas and returned to the judges table in 2014 in Nashville. A child of the Becky Home-ecy generation, I watched my mother get recipes from product boxes and labels that became family favorites. Pillsbury.com is consistently full of inspiration for meal planning. Chefs inspire me as well but sometimes something basic, simply crafted from combining fresh ingredients with convenience items is just what you need.

Recently I celebrated a birthday. My sister and I have long held true that a birthday is a weeklong occasion to savor. For the actual day my husband and took a quick trip to New Smyrna Beach where we celebrated at Spanish River Grill restaurant and enjoyed quiet walks and talks. Birthday cake is something I save for the last day of birthday week. I have a few days to decide: homemade or store-bought? As I sifted through recipes I came across this classic I saved from a 2013 column by my friend Bill Daley at The Chicago Tribune. The recipes for the cake and frosting first published in Abby Mandel’s “Weekend Cook” column on Nov. 15, 1987. Mandel was searching for the perfect chocolate cake recipe and gathered these from two readers. I am leaning toward chocolate and this one maybe hard to resist.

1. Fifteen minutes before baking, place rack in center of oven and preheat to 350 degrees. Butter three 9-inch round cake pans and line with parchment or waxed paper. Butter the paper.2. Sift the flour, cocoa, baking soda and salt together and set aside.3. Cream the sugar and butter with an electric mixer on high until light and fluffy, about 3 minutes. Add the eggs, one at a time, mixing well after each addition. Add the vanilla.4. Alternately add the buttermilk and dry ingredients, in thirds, beginning and ending with the dry ingredients.5. Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool in pans for 5 minutes, then loosen from the pans with a small knife. Invert onto a wire rack and cool completely. When cool, spread with satin fudge frosting.
SOURCE: Florence Martin, Marengo, Ill.

1. Cut the chocolate into small pieces and set aside.2. Combine the sugar and cream in a heavy 3-quart pan, stirring to dissolve. Bring to a boil, then cook for 6 minutes from the time it comes to a boil. Remove from the heat and add the chocolate and butter, stirring until melted. Add the vanilla.3. Refrigerate until well chilled, but not solid. Stir vigorously with a wooden spoon until it is a soft, spreadable consistency.
SOURCE: Norma Johnson, Oak Park, Ill.

Honey-Mustard Glazed Wings with Scallion-Sesame Confetti is one of my go-to wing recipes. I shared this dish many times when I was Food Editor for The Orlando Sentinel. Tailgate season has commenced so it’s time to bring it back. Instead of prepared drummettes and flats, this recipe uses the whole wing. A good cleaver or heavy-duty kitchen shears make quick work of prepping the chicken. The baked wings are a fabulously flavorful and sticky and don’t need a dipping sauce. Just be sure to serve with lots of napkins.

The more the merrier in Heather’s Florida Kitchen! That’s why I have teamed with the fabulous folks over at Orlando’s WOMX Mix 105.1 to offer the Recipe of the Week. Today’s recipe is Mexican Pasta Bake. It’s an easy weeknight meal for busy households. The ingredients are readily available and you can substitute fresh elements for convenience foods such as frozen corn. Every Thursday you can find more recipes exclusively for Mix 105.1 here and at the radio station’s website.

Mushroom, Basil & Goat Cheese Lasagna Roll-Ups take advantage of a Florida crop that is always in season: Mushrooms. The vegetarian recipe, which was developed by Patti Londre of Worth the Whisk, offers big flavor from meaty sautéed cremini mushrooms, basil and goat cheese. Cremini mushrooms are sometimes sold as baby bellas or baby portobello mushrooms.

1. Preheat oven to 350F. Cook noodles according to package directions, drain and rinse to cool.2. In skillet, heat oil. Sauté onions, garlic and mushrooms 5 minutes.3. Blend ricotta, goat cheese, egg, basil, oregano, pepper and salt.4. One noodle at a time, spread a layer of cheese and then a light layer of mushroom/onion mixture. Roll up and place in baking pan. Once all rolls are filled, top with remaining ricotta mixture and sprinkle with mozzarella.5. Bake 1 hour or until cheese is melted and golden brown.Recipe notes: The original recipe did not specify how to prepare the pan. I lightly wiped the pan with olive oil and lined the bottom with parchment paper for easy clean up. You could also line the pan with nonstick foil. I made two minor changes to use ingredients on hand: Sea salt and fresh oregano instead of kosher salt and dried oregano.SOURCE: Courtesy of the Mushroom Council and Worth the Whisk

Today’s Roasted Tomato & Bacon Cobbler won the 18th Annual National Cornbread Cook-Off in 2014. The contest, sponsored by Martha White and Lodge Cast Iron, awarded $5,000 cash and a $3,250 stainless-steel cooking range to a North Carolina home cook. Now that’s a lot of dough for a smart turn on a Southern staple. Roasted Tomato and Bacon Cobbler takes the familiar flavors of a classic tomato pie and transforms them into a savory twist on a fruit dessert.
Of course, I used Florida tomatoes when I first tested the recipe two years ago and it has become a brunch favorite. I prefer the dish fresh out of the oven, so I do not put it in the potluck category. The original recipe called for a small amount of sugar on the roasted tomatoes. I have found Florida tomatoes develop their own natural sweetness when roasted low and slow. And I add thyme to or herbes de Provence to enhance the flavor. I have substituted grape tomatoes for Roma with good results. And at one brunch to oomph up the creaminess I add ricotta cheese. I love recipes that offer great road maps for your own creativity. This recipe is a keeper.

With kids back in school, bake sale season is not far behind. Chocolate Truffle Pie is an easy dessert that uses pecans, one of Florida’s many nut crops. The original recipe called for chopped baking chocolate squares, but I liked the results much better with chocolate chips so there is no chopping needed (time-saver win!). This pie, which has a fudge-like consistency, is so rich I have been able to get 16 servings out the recipe when served with a small scoop vanilla frozen yogurt.

1. Heat oven to 450F. Make pie crust as directed on box for one-crust baked shell using 9-inch glass pie plate. Before baking, sprinkle chopped pecans over bottom of crust; lightly press into crust. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.2. In a large bowl, place chocolate. In 2-quart saucepan, heat 2 cups of the whipping cream over medium just until it begins to boil. Pour over chocolate. With electric mixer on low speed, beat 1 minute or until chocolate mixture is smooth. Pour into cooled baked shell. Refrigerate at least 4 hours or overnight.3. Just before serving, in small bowl, beat remaining 1/2 cup whipping cream with electric mixer on high speed until stiff peaks form. Spoon or pipe whipped cream around outer edge of pie. Top each serving with pecan half.SOURCE: PILLSBURY

When the statewide alligator hunting season kicked off Aug. 15 my first thought was Baked Gator Fritters paired with spicy cocktail or remoulade sauces. Today’s recipe concept originated in the cookbook “The Florida Cookbook: A Lighter Look at Southern Cooking.” I edited the Tribune Publishing work many years ago. Over the years I have adapted the recipe to seasons and seasoning whims. Alligator is usually purchased frozen but fresh is absolutely the best. Sometimes I add minced carrots instead of bell pepper to the mix. Another tip: Add the flour and breadcrumbs slowly. Depending on the freshness of the meat and juiciness of the celery and bell peppers, you may not need the full amounts.

1. In the work bowl of a food processor, process gator until it’s the consistency of sticky dough.2. Mix gator with balance of ingredients. Chill mixture 30 minutes.3. Heat oven to 350F. Line baking sheets with parchment paper or lightly spray with olive oil-flavored cooking spray.4. Form mixture into small balls. Place on baking sheets and bake 15-20 minutes. Serve with sauce.

The more the merrier in Heather’s Florida Kitchen! That’s why I have teamed with the fabulous folks over at Orlando’s WOMX Mix 105.1 to offer the Recipe of the Week. Today’s recipe is Emeril’s Banana Cream Pie. I chose this favorite to remind everyone that VisitOrlando’s Magical Dining Month is coming up. From Aug. 29-Oct. 2, restaurants all over Central Florida will be offering amazing three-course dining deals for just $33. And $1 from each meal will be donated to The Russell Home for atypical children. That is calories for a great cause, my friends. Check out VisitOrlando.com for menus from all the participating restaurants. Every Thursday you can find more recipes exclusively for Mix 105.1 here and at the radio station’s website.

Lemon Seared Scallops over Angel Hair is an homage to Florida’s bay scallop season, which opened in June and runs through Sept. 24. There are several types of scallops harvested but home cooks are probably most familiar with sea, bay and calico scallops. The Florida Fish and Wildlife Conservation Commission regulates harvesting of scallops, like it does all of Florida’s fisheries. A saltwater fishing license is required if you enter the water by boat. The daily limit is 2 gallons whole bay scallops in shell, or 1 pint of bay scallop meat per person; maximum of 10 gallons of whole bay scallops in shell, or 1/2 gallon bay scallops per vessel. Crystal River is a prime location for scalloping in Central Florida.

1. Bring a large pot of salted water to the boil. Cook the pasta,according to package directions. Drain and reserve.2. Heat a large sauté pan over medium-high heat. Add the oil. Add the scallops in one even layer. If there are too many, sauté in batches. Cook the scallops until browned on the first side, then flip and repeat, about 1 1/2 minutes per side. Remove to a plate.3. Lower heat to medium-low and add the mushrooms. Cook until softened and starting to brown, about 3 minutes.4. Add the garlic and thyme and cook until aromatic, about 30 seconds.5. Deglaze the pan with the lemon juice, whisk to pick up the brown bits. Add the cream and pasta and toss to coat. Divide between 6 bowls. Arrange the scallops on top of the pasta. Garnish with parsley.SOURCE: Adapted from pastafits.org

Food writer and cookbook author

Heather McPherson is a former food editor, restaurant reviewer and multimedia journalist for the Orlando Sentinel.
She handles press and media for Chef Art Smith’s Florida Homecomin’ Kitchen and Splitsville Luxury Lanes at Disney Springs and is the Central Florida director of new business and development for RockawayPR.
A past president of the Association of Food Journalists, she serves on the AFJ conference planning committee. She provides food content for the Florida Dairy Farmers, EdibleOrlando, hypeorlando.com (“Heather’s Florida Kitchen”), PrimeTime Kitchen (with Jim Colbert) on Real Radio 104.1, and Orlando's Morning Mix on Mix 105.1 FM.
The author of three cookbooks, she has co-written five others and edited three cookbooks. Her latest works are “Mojito” (publishing in 2018), “Field to Feast: Recipes Celebrating Florida’s Farmers, Chefs, and Artisans” and “Good Catch: Recipes & Stories Celebrating the Best of Florida's Waters” both with Pam Brandon and Katie Farmand (all three University Press of Florida).
She earned a Bachelor of Science in Journalism from the College of Journalism and Communication at the University of Florida and was honored with the college’s Emig Award, given to the student the faculty believes will contribute the most to the state of Florida through journalistic pursuits. Born Indianapolis, Ind., she and husband artist Spencer Pettit live in Mount Dora, where she serves on the Lake Cares Food Pantry Board of Directors. In 2016 she was elected to the Board of Trustees of the Marjorie Kinnan Rawlings Society.